sic truffle mixture, break the chocolate into squares and place it
Preheat oven to 180 degree C.
Grease an 8 cup rectangular muffin pan or a 12 cup round muffin pan.
Beat the cake mix, water, oil and eggs in a bowl with an electric beater until combined.
Stir through the chocolate coated honeycomb pieces (such as a violet crumble bar).
Spoon into prepared pans.
Bake for 20 to 25 minutes, until cooked when tested.
Cool in pans for 10 minutes before removing to a wire cooling rack.
When cool frost with some chocolate frosting.
arge bowl. Add the Chocolate chips and Chocolate coated honeycomb and make sure
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Following the directions for molding chocolate (see tips, below), carefully ladle
aper.
Mix together crushed Oreos and butter. Press into base
To make the chocolate pannacotta base, combine cream, milk,
Preheat oven to 350\u00b0.
Combine crumbs and margarine; press firmly on bottom of 9-inch spring-form pan.
In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs, flour and vanilla; mix well.
Divide batter in half.
Add chocolate to 1/2 of batter; mix well.
Pour into pan; top evenly with vanilla batter.
Bake 50 to 55 minutes or until cake springs back when lightly touched.
Cool.
Top with Chocolate Glaze.
Chill thoroughly.
Refrigerate leftovers.
Spread the nuts on a sheet of baking paper. Place the sugar and 1 tbsp water in a saucepan and heat until caramelized, then drizzle over the nuts. Allow to cool completely, then chop roughly.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place a scoop of ice cream in each cone. Dip in the chocolate, then in the caramelized nuts. Decorate with a wafer stick.
br>Serve cheesecake topped with chocolate-coated coffee beans.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Arrange cookies on tray and place in freezer for 10 minutes.
Place a medium scoop of ice cream on top of each cookies, pressing down slightly.
Drizzle chocolate topping over and return to freezer until ready to serve. Garnish with mint leaves.
0 mins. Immediately place 1 chocolate mint on top of each
In a microwave, melt chocolate and butter; stir until smooth.
ee note in my Chocolate Tart Dough recipe regarding this step.)
e mixture over the melted chocolate mixture; let stand for
Melt white chocolate (In microwave, over stove, etc.).
The time it takes to melt it varies, depending on the heat of the microwave or stove.
Heat it up for a minute or two, check on it, and heat it again.
Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.).
Sprinkle with sprinkles!
Let cool for about 30 minutes.
Enjoy!
sp of dough around each chocolate raisin.
Heat oil in
o make reindeer, press on chocolate chips for eyes and red
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.